"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich

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Wednesday, July 17, 2013

I don't know what to call this creation of mine? My basil plant was eager to share its bounty. I had just plucked some fresh garlic. There was a lone, very ripe avocado that I had to use that day. I came up with this mixture. Now, I am not sure whether I should call it Avocado Pesto or Basil Guacamole?;-)

Method
1. Add all the chopped ingredients in a small food processor.
2. Process till it is mashed up.

3. Add all the remaining ingredients. Process again till it is smooth.
4. Serve immediately.

Note-
1. I serve this pesto as a topping on the soup, spread on a bread or even as a chutney with bhakri.
2. Since this recipe does not contain oil and avocado discolors quickly, use this pesto/guacamole same day.